1. In a medium pot, bring stock to a boil over high heat, then reduce heat to low and keep stock warm over low heat.

2. Melt butter in a large saucepan over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is translucent, 5-7 minutes. Add rice and cook, stirring constantly, until lightly toasted and coated with butter, about 5 minutes.

3. Add wine and cook until absorbed, stirring constantly, about 3 minutes. Stir in all the mushrooms. Maintaining a simmer, cook, stirring frequently, until liquid is almost absorbed, 3 to 5 minutes. Continue adding stock, about 3/4 cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 20 minutes.

4. Remove risotto from heat, stir in parmigiano and white truffle oil, season to taste with salt and pepper, and serve immediately with a bottle of your favorite white wine.